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This recipe was featured in Spring Vegetable Salads.
Lisa Williams | Central Texas EC
For many of us, certain vegetables are steeped in memories—not all of them good. “My grandmother had these red and white vinyl chairs with tubular chrome leg supports in her kitchen,” Williams writes. “It was in those tubes where I used to hide my Brussels sprouts to get out of eating them.” These days, she can’t get enough of them and frequently enjoys these “candied sprouts” as a main dish.
1 cup finely diced pancetta
1 tablespoon butter
1 package (10 ounces) shredded Brussels sprouts
1/3 cup dried cranberries
1/3 cup slivered almonds
1 tablespoon brown sugar
1 tablespoon maple syrup
2 tablespoons water
Salt and pepper, to taste
1. Cook the pancetta in a medium, nonstick skillet over medium-high heat until it’s almost crisp, then transfer to a plate. Discard all but 1 teaspoon of the drippings.
2. Add the butter, Brussels sprouts, cranberries and almonds, and cook, stirring, until heated through.
3. Add the pancetta, brown sugar, maple syrup and water, and toss until well-coated. Adjust seasonings to taste, and serve warm.
Pancetta is an Italian-style bacon with a peppery flavor. Feel free to substitute your favorite peppered or regular bacon in this recipe.